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This creamy ice cream recipe will pleasantly surprise you with its simplicity and result. Let’s dive into the process of creating this delightful treat.
Ingredients:
Chocolate shortbread cookies: Enough to cover the bottom of your mold twice
Cream (30-35% fat): 400 grams
Condensed milk: 200 grams
Vanilla sugar: 10 grams (or cocoa powder for a chocolate variation)
Equipment:
Ice cream mold or a loaf pan
Mixer
Cool, dry bowl (pre-cooled in the refrigerator)
Instructions:
Prepare the Cookie Layer:
Spread an even layer of chocolate shortbread cookies on the bottom of your ice cream mold or loaf pan. Any other type of cookie you prefer will also work well.
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